"Is that where you get your rice from?” I ask, pointing at the small paddy field at the entrance of Istana Bambu restaurant. The tiny squares sprout shoots but they don’t look ready for harvesting.
Chef Sahril Alias lets out a guffaw before letting me in on a secret – the rice will never be ready for harvesting.
Already a subscriber? Log in.
Limited time offer:
Just RM5 per month.
Cancel anytime. No ads. Auto-renewal. Unlimited access to the web and app. Personalised features. Members rewards.
Follow us on our official WhatsApp channel for breaking news alerts and key updates!